NuWave Bravo User Guide

NuWave Bravo

Getting Started

Temperatures and times can be adjusted on all functions before and during the cooking process. TEMP/TIME: turn the START/PAUSE Dial to set or adjust.

FAN: Choose between 3 fan speeds. Ideal for crispier results.

Turn the Bravo ® ON and OFF.

Press ON/OFF. This button also stops any cooking function. While cooking press ON/OFF to cancel.

Choose between the 12 cooking Menu options. Each menu has a preset cooking temperature and time.

Press MENU. Turn the START/PAUSE Dial to choose your desired menu.

S tart cooking. 350˚F and 15 minutes are the defaults.

Turn the START/PAUSE Dial to adjust cooking functions or to scroll through Menu options. Press START/PAUSE to begin cooking.

Note: START/PAUSE pauses cooking process. Press START/PAUSE during cooking to pause the Bravo. Press again to resume.

Quickly warm your favorite leftovers. 140˚F and 1 hour are the defaults.

Press and hold down WARM for 2 seconds. Press START/PAUSE to begin.

Note : Refer to the owner’s manual for details.

Bravo has top and bottom heat elements that are both adjustable.

Press TOP/BTM to toggle between top heat adjustment and bottom heat adjustment. Turn the START/PAUSE Dial to adjust the amount of power sent to each heat source.

Menu

Note: Preset temperatures and times may need minor adjustments to best suit your desired results.

Menu                                 Temperature        Time         Heat Rack      Menu                                 Temperature        Time Heat                                          Rack

Minutes         TOP/BTM          Position Minutes         TOP/BTM                        Position

1

| Air Fry|

360°F

|

00:15

|

100/100

|

Any

|

7

| Grill|

425°F

|

00:15

|

0/100

|

Any

2

| Bagel|

450°F

|

00:06

|

100/100

|

Any

|

8

| Pizza|

450°F

|

00:15

|

100/100

|

Any

3

| Bake|

350°F

|

00:25

|

100/100

|

Any

|

9

| Reheat|

350°F

|

00:10

|

100/100

|

Any

4

| Broil|

450°F

|

00:10

|

100/0

|

Any

|

10

| Roast|

375°F

|

00:30

|

100/100

|

Any

5

| Dehydrate|

100°F

|

02:00

|

100/100

|

Any

|

11

| Toast|

450°F

|

00:06

|

100/100

|

Any

6

| Frozen|

325°F

|

00:20

|

100/100

|

Any

|

12

| Waffle|

450°F

|

00:05

|

100/100

|

Any

Cooking Guide

Note: Temperatures and times may need minor adjustments to best suit your desired results.

Prepackaged Foods: Follow the directions on the package and reduce temps and times by 15%. Check periodically.

__**Beef/Lamb**

|

Rack Position

|

__**Temp.**

|

F resh – Minutes

|

Internal Temp. (Thermometer) / Notes

Patties (1” thick)|

Any

| 450°F|

00:12 – 00:15

|

160°F

Steaks (1” thick)|

__ Any

|

450°F

|

00:08 – 00:10

00:10 – 00:12

00:12 – 00:15

00:15 – 00:18

00:18 – 00:20

| Rare: 125°F – 134°F Med. Rare: 135°F – 144°F Medium: 145°F – 149°F Med. Well: 150°F – 159°F Well: 160°F

Poultry

|

Rack Position

|

Temp.

|

Fresh – Minutes

|

Internal Temp. (Thermometer) / Notes

Pieces: Breasts, Legs, Thighs|

Any

| 375°F|

00:10 – 00:12

|

165°F

Whole Chicken (3-4 lbs.)|

1

| 375°F|

00:10 – 00:12 per lb.

|

165°F

Boneless/Skinless Chicken Breasts|

Any

| 375°F|

00:08 – 00:10

|

165°F

Cornish Hen (Whole, 1-1.5 lbs.)|

Any

| 375°F|

00:28 – 00:33

|

165°F

Turkey Breast (4 lbs.)|

Any

| 375°F|

00:14 per lb.

|

165°F

Turkey Legs|

Any

| 375°F|

00:50

|

165°F

Pork

| Rack Position| Temp.|

Fresh – Minutes

|

Internal Temp. (Thermometer) / Notes

Bacon|

Any

| 400°F|

00:12 – 00:18*

|

*For extra crispy.

Ham|

1

| 325°F|

00:13 – 00:15 per lb.

|

Apply glaze before the last 5 minutes of the cooking time.

Sausage Links|

Any

| 350°F|

00:07

|

160°F

Sausage Patties|

Any

| 350°F|

00:10

|

160°F

Italian, Bratwurst, etc.|

Any

| 375°F|

00:10

|

160°F

Chops|

Any

| 450°F|

00:12

|

145°F

Roasts (3-4 lbs.)|

Any

| 350°F|

00:24 per lb.

|

145°F

Tenderloins|

Any

| 450°F|

00:20

|

145°F

Spare Ribs|

Any

| 375°F|

00:28 – 00:33

|

160°F

Country-Style Ribs|

Any

| 375°F|

00:25 – 00:30

|

160°F

Hot Dogs|

Any

| 350°F|

00:02 – 00:03

|

140°F

Seafood

| Rack Position| Temp.|

Fresh – Minutes

|

Internal Temp. (Thermometer) / Notes

Fish: Fillets (½” thick)|

Any

| 400°F|

00:06 – 00:07

|

145°F

Fish: Steaks and Fillets (1” thick)|

Any

| 400°F|

00:08 – 00:09

|

145°F

Shrimp|

Any

| 400°F|

00:05 – 00:06

|

Cooking time may vary with size.

Scallops (Sea)|

Any

| 400°F|

00:08 – 00:09

|

130°F / Scallops or lobster turn opaque when cooking is complete.

Scallops (Bay)|

Any

| 400°F|

00:06 – 00:07

|

Lobster Tails (8 oz.)|

Any

| 360°F|

00:10 – 00:15

|

Vegetables

| Rack Position| Temp.|

Fresh – Minutes

|

Internal Temp. (Thermometer) / Notes

Corn on the Cob (Wrapped in foil, 2-4 pc.)|

Any

| 425°F|

00:09 – 00:10

|
Root Vegetables (8-12 oz.)|

Any

| 425°F|

00:20 – 00:30

|

Potatoes: Whole (8 oz. each) Cut in ½ Lengthwise French Fries|

Any

| __ 425°F|

00:45

00:30

00:20

|
Roasted Onion (Wrapped in foil, 4-6 each)|

Any

| 425°F| 00:20|

Roasted Garlic (Wrapped in foil, 4-6 each)|

Any

| 425°F| 00:22|

Broccoli (8-12 oz.)|

Any

| 425°F| 00:10|

Squash (8-12 oz.)

| Any| 425°F| 00:30 – 00:35|

Eggplant (Whole)|

Any

| 425°F| 00:40|

Eggplant (½” slices)|

Any

| 425°F|

00:10 – 00:15

|

Baked Apples (2 to 6 each)|

Any

| 425°F|

00:20

|

Baked Pears (2 to 6 each)|

Any

| 425°F|

00:25

|

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